Cornflake Cookies
Cornflake Cookies are a classic cookie from my childhood. They turned up on special occasions and could often be found in my school lunchbox as a welcome treat. You’ll get around 20 large cookies (or a lot more if you make little cookies). If you make them small enough, you can have 2 or 3 and not feel as guilty. Keep reading for pro tips, shortcuts, and creative swaps to make these truly your own.
What exactly are Cornflake Cookies?
Cornflake Cookies are a beloved Aussie snack that combines the perfect crunch with a delightful sweetness. These cookies are not only easy to make but also an excellent way to use up those extra cornflakes in your pantry. With a chewy centre and crispy edges, they’re a family favourite that can be enjoyed by kids and adults alike.
Pro Tips for Cornflake Cookies
- Don’t overmix the dough once you add the cornflakes. You want them to keep their crispiness!
- Store your Cornflake Cookies in an airtight container, and they’ll stay fresh for up to a week (if they last that long!).
Frequently Asked Questions:
Absolutely! Just use your preferred gluten-free self-raising flour and check your cornflakes are gluten-free.
Absolutely, I’ve tried cranberry, sour cherries, and glace cherries. They all work well.
You could use nuts or what about toffies. You could cut up soft fudge or Werther’s Original Chewy Toffees and add the bits to the mix instead of the dried fruit. I would just use weight for weight. Yum, that has me thinking now, butterscotch cornflake cookies.
Yes—baked cookies freeze brilliantly for 2–3 months. You can also freeze the dough balls and bake straight from frozen, adding a minute or two to the baking time.
Definitely! Let them crush the cornflakes and shape the dough balls—great fun and fewer hands in the cookie jar later.
Cornflake Cookies
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becs-table.com.auEquipment
- 1 Stand mixer
Ingredients
- 130 g Butter
- 130 g Brown Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 230 g Flour Self-Raising
- 1 cup Sultanas
- 1 1/2 cups Cornflakes lightly crushed you may need more I did.
Instructions
- Preheat oven to 180 degrees.
- Wash and soak sultanas in hot water.
- Line 2 baking trays with baking paper unless you're using our USA trays then don't bother.
- Use an electric beater to beat together the butter, sugar and vanilla in a large bowl until pale and creamy.
- Add eggs, 1 at a time, beating well after each addition until combined.
- Fold in flour and sultanas until combined.
- Place the cornflakes on a plate. (I say bowl)
- Use your hands to roll tablespoonfuls of the cookie mixture, press them into the cornflakes.
- Place into oven swapping trays halfway through cooking, for 18-20 minutes or until golden. Please check your cookies 5 minutes earlier. Oven times are always a suggestion. Your oven and mine will be different.
- Set aside on the trays for 5 minutes before transferring to a wire rack to cool completely.
- Recipe Tips
- Cornflake Biscuit dough is suitable for freezing. Roll into a sausage and wrap in baking paper. Freeze for up to two months.
- Chocolate chips can be substituted for sultanas.
- Dried cranberries and pepita's make for a delicious alternative.
Want to know more?
We have another variation “Cornflake Cookies (or chocky rocks)“, which as the title implies has an addition of chocolate, and is available in both Thermomix and Conventional methods.
Or maybe you’d like to know more about our popular Bake Club Online.
Great recipe I used 2 spoons to manage dough & coat it’s easy & delicious cookies thank you!
Awesome Nevine, I live to hear that. 💖
180 deg for 18 is far too long – burnt
I’m sorry Debbie, It took 18 minutes in my oven. Whenever you see any recipe give a time you should always check yours a few minutes more. Every oven, baking tray is different.